Back Bay
$1 Sliders Night at Match Martinis and Burgers
Sorry for the weird tinge. YOU trying taking pictures without flash in a dimly lit restaurant. Also, note delicious onion ring competing for greasy greatness with the burger patty.
Delicious sliders for only $1? Yes! On Tuesdays at Match (this Tuesday was a long time ago), this super-trendy restaurant next to the Hynes/ICA T stop serves their cheeseburger sliders for a mere buck. The fancier versions with lamb and whatnot are regular price. Then come back on Thursdays for $5 entrees.
But only for women.
To make up for passing bowling balls through our nether regions. Centuries of oppression. Panhandlers hitting on me. It’s only fair.
Lena Chen and I had a grand time eating our burgers and onion rings. That’s an onion ring wedged in there, to add a greasy, delicious crunch. We also had a fantastic dinner yesterday at Mulan, along with Josh Reyes and Christine Liu.
$40.09 Dinner deal at L’Espalier
So word from McClelland at Boston’s swanky L’Espalier (where I recently did a lovely lunch) is that they have had a change of heart and are now participating in Restaurant Week… sort of.
A distinct possibility is that they realized with all the business heading towards other high end restaurants doing Restaurant Week, they faced the possibility of rotting truffles and surplus humanely farmed lobster moldering away, and thus decided to join the fray on their own terms.
The dinners are $7 more expensive than how much RW dinners are supposed to be, but the lunches are $4 cheaper, and hey, it’s L’Espalier! Here’s their bit of propaganda that ended up in my inbox:
We are pleased to announce that we are expanding our Restaurant Week repertoire! Lunch will be extended an extra week, and for the first time, we will be offering a “modified” Restaurant Week dinner menu for the bargain price of $40.09!
LUNCH $20.09
First course, main course & dessert
Daily from March 9-March 31
11:30am-2:30pm
DINNER $40.09
First course, main course & dessert
Daily from March 15-March 27, excluding Saturday, March 21
5:30pm-10:30pm